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  • Writer's pictureCheryl Hoover

Measure, Mix, and Cook, Vegan Chili - by Cheryl Hoover

During January / Veganuary, we partnered with Cheryl Hoover from our Care Team to share vegan recipes every week.

Vegan chili by Pharmacy in your kitchen

This recipe is so easy I almost called it Dump and Devour Chili, and if you have the chance to make it the day before tastes even better! Just pile everything into the pot and an hour later you have a delicious vegan meal that all your guests will love.

Serves 8

1 can black beans, minced and drained

1 can great northern beans, rinsed and drained

1 can pinto beans, rinsed and drained

8 oz asian mushrooms, chopped

2 small sweet potatoes, shredded

1 large tomato, diced

1/2 cup quinoa, rinsed

1/2 jalapeño pepper, deseeded and finely chopped

1 carrot, diced

4 cloves garlic, minced

1 yellow onion, diced

1 orange bell pepper, diced

2 ribs of celery, diced

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp salt

1 tsp ground black pepper

1 Tbsp smoked paprika

1 Tbsp chopped fresh oregano

1 Tbsp maple syrup

4 cups vegetable broth

12 oz plant based crumbles



Fresh parsley


Cashew Cream (recipe below)

In a Dutch oven, combine all of the ingredients except the toppings. Bring to a boil and then place in a 350 degree oven for 1 hour. Decrease heat to 150 degrees to keep warm until ready to serve. 


Makes 1 cup

1 cup raw cashews, soaked in cold water overnight or soaked in hot water for 15 minutes and drained.

1 tsp white wine vinegar

1 tbsp lemon juice

1/2 tsp salt

5 oz water

Combine all ingredients in a high speed blender and blend for 2 minutes. Keeps in the refrigerator for 1 week. 


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